These decadent double chocolate lava cakes, from @plant.well, are incredibly rich and irresistible!
Ingredients
| 1/2 cup | all purpose flour |
| 1/4 cup | plant milk |
| 1/2 teaspoon | vinegar |
| 1/2 teaspoon | vanilla extract |
| 1 teaspoon | baking powder |
| 1/2 teaspoon | ground coffee |
| 3 tablespoon | dairy-free butter |
| 0.5 oz | SCHARFFEN BERGER Unsweetened Dark Chocolate Cocoa Powder |
| 1.5 oz | SCHARFFEN BERGER 99% Unsweetened Dark Chocolate Baking Bar, |
| powder sugar for garnish |
Directions
- Preheat oven to 400 degrees F. Then grease two 6 oz. ramekins with butter or oil and add a layer of cocoa powder for easy removal.
- In a large bowl, mix together the flour, cocoa powder, baking soda, and coffee.
- In another bowl, melt 1 tablespoon of the dark chocolate bar and butter in the microwave in increments until smooth, then add the milk, vinegar, sugar and vanilla and mix.
- Add the dry mixture to the wet and mix until combined.
- Add 2 tbsp batter to each ramekin, a tablespoon of the dark chocolate bar to the center, followed by two more tablespoons of batter to each.
- Place on a baking sheet and bake for 15-17 minutes, or until the tops are set.
- Rest for two minutes, then carefully flip onto a plate and serve with powdered sugar on top!
